This is another reason we fight. We fight for the last piece of egg tart. It is that good!!!! The filling is oh-so-yummy and oh-so-silky, it's wobbly, it's smooth and it's custardy.... The crust was flaky and buttery. Absolutely love it! The moment I sank my teeth into the first one, I told myself this is the one. So good!!!!
After bread kneading, this is the second most therapeutic thing to me, rolling them out. It's a breeze with this dough. The sweetness is just right for me. Feel free to add another tablespoon if you like it sweeter.
Cantonese Egg Tarts
(makes 6 tarts)
1 whole egg
1 egg white
3 tbsp castor sugar
1/2 cup (125ml) boiling hot water
3 tbsp (45ml) evaporated milk
Dissolve the sugar in the boiling water and cool it until just warm to touch. Add in the remaining ingredients and whisk lightly, thoroughly combined but not foamy. Strain it twice into a spouted jug.
1 cup (110g) plain flour
60g butter, cubed
2 tbsp icing sugar
Small dash of vanilla extract
1 egg yolk
Pulse everything except the egg yolk in a food processor until crumbly and that the largest piece of butter is the size of a green pea. Add in the yolk and pulse a while until crumbly and combined a little. Pour them out into a large bowl and Mix with your finger tip to gather them. Dribble in a little of the filling mixture as you go and stop when everything is combined and you get a soft dough.
You can chill it at this stage but I find it unnecessary. Roll them out on a flour-dusted surface to just 5mm thick. I find a Margarita glass fits perfectly since I don't have a proper cookie ring/cutter. Press the circles into the fluted mould and set aside and repeat. For the last mould, I gather everything together and form a ball, lightly flatten it and press it into the tart mould as even as possible.
Pour the filling over and bake it in a preheated oven of 200°C. When you pop the tart in, turn the heat down to 180°C and bake until it is just slightly wobbling at the centre. Remove it from the oven and it will continue cooking. When you unmould it while it is warm, the filling sets just right.
Serve warm. Whoever that invented deserve my praise, they're the best but for now, Christine is my new Goddess of Egg Tarts. Thanks for the recipe, we all absolutely love it. I regretted I procrastinated so long to make them even though Ive bookmarked it ages back!